Dukkah Crusted Pork Cutlets
Print Recipe
Tender pork with a crunchy exterior and loads of flavour.
    Servings
    4-5 people
    Servings
    4-5 people
    Dukkah Crusted Pork Cutlets
    Print Recipe
    Tender pork with a crunchy exterior and loads of flavour.
      Servings
      4-5 people
      Servings
      4-5 people
      Ingredients
      Dukkah Crusted Pork Cutlets
      Yogurt Mint Sauce
      Servings: people
      Instructions
      Yogurt Mint Sauce
      1. In a small bowl whisk together all ingredients and allow to rest in refrigerator for at least 30 minutes to blend flavours.
      Dukkah Crusted Pork Cutlets
      1. Preheat oven to 350℉. Roast pine nuts and cashews in a single layer on a baking sheet for 10-12 minutes, turning half way through. Allow to cool completely before proceeding.
      2. Once nuts are cool pulse in a food processor until broken down to small bits. Be careful not to over process or nuts will turn to a paste. Add sesame seeds, panko and remaining spices. Pulse 2-3 times to combine. Set aside.
      3. Cut pork tenderloin into 1/2" thick slices. Using a meat mallet, pound each slice between pieces of plastic wrap into a cutlet no more than 1/4" thick. Season both sides of cutlets with salt and pepper.
      4. Whisk eggs together in a shallow bowl and place dukkah in a separate shallow bowl. Dunk one cutlet into egg bath and then into dukkah mixture, pressing slightly to coat both sides. Arrange pre coated cutlets on a parchment lined baking sheet. When all cutlets are coated, heat 1 tbsp canola oil in a large skillet over medium low heat. Add 4-5 cutlets to the pan cooking approximately 4 minutes per side, adjusting heat lower if necessary as the nuts burn easily. Remove cooked cutlets from pan and wipe out any stray bits with a paper towel. Repeat with more oil and cutlets. Keep cooked cutlets warm in a low oven. Serve immediately with Yogurt Mint Sauce.
      Recipe Notes

      Resist the urge to turn up the heat when cooking the cutlets.  The nuts will burn very easily!  A low-medium temperature is best even though the cutlets will not sizzle when you put them in the pan.  After a few minutes the nuts will turn golden and they are ready to flip.

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